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Jan 15, 2007 08:26 PM

Dry white wine

When a recipe calls for dry white wine, what do you normally use?

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  1. I live near the Finger lakes region of NY, which produces some nice white table wines- that is what I normally use. Or a Chablis would do. I will use chardonnay in a pinch.

    1. Most often dry vermouth, Noilly Pratt to be exact. That is what Juila used and my mom.

      2 Replies
      1. re: Candy

        Yes, always have NP (and only NP) dry vermouth on hand; it keeps better after being opened.

        1. re: Candy

          I do the NP vermouth thing too, and I think things taste just as good as they would with something fancier.

        2. Whatever you will drink with the meal is a great answer. I usually have a cheap white avalable if nothing else. Currently that is a closeout Yellowtail Reserve chardonnay. I would avoid an overoaked california chardonnay. Also, never buy cooking wine, they are usually worthless, too sweet. Sauvignon Blanc, Viognier, Chenin Blanc and dry champagne would all work fine. Riesling and Sauternes would generally be too sweet. Most of the American jug white wines are not worth drinking but might suffice if not too sweet. Sometimes I have a couple bottles of wine that are starting to madeirize, go bad, that I will reserve and use when cooking, that seems ok also. Doug

          1. For something like linguini in clam sauce, a decent Pinot Grigio; otherwise, I agree with dijon.

            1. I always use whatever I enjoy to drink, so that would be a sauvignon blanc, once in a great while a chardonnay.